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I think I might have just opened a bottle of beer that might be infected. I had just read a little earlier this reply by @IslandLizard in another thread and I've been thinking about how timely it was for me.
https://www.homebrewtalk.com/threads/is-it-lacto-pedio-infection.698727/post-9235700
The part about over-carbing due to excess fermentable sugars and the next paragraph about infections sometimes being able to ferment the typically unfermentable sugars.
In this instance the beer was a ale with a OG of 1.055 and a FG of 1.010 and fermented with US-05. It probably would have been an OG of 1.060 or a little better, but I wanted to get a little more into the fermenter and diluted it. Maybe the typical attenuation of the US-05 wasn't appropriate for this beer.
Any how...
I just opened the bottle an hour ago. It'd been in the fridge for several days and was plenty cold. After opening I didn't pour immediately and noticed it slowly foaming up and becoming a seething volcano. I went ahead and poured what remained, but it didn't have the good taste the others of this batch had. And it was cloudy instead of clean as the previous bottles of this batch were.
I am letting the beer come to room temp and plan to check the SG. If it's lower than what I had for an FG, I'm thinking that might indicate some infection from something wild. I'm pretty sure my FG was the actual FG, but temps where I kept the fermenter did vary from 70 to 67F with 69F being the norm. So maybe it simply stalled a little.
But, the first 7 bottles were fantastic and clear with a good hop taste. This bottle I noticed was cloudy even before I opened it. I didn't have any more in the fridge to try, but there are probably 2 more bottles left from that bottling on Jan 4th.
So any thoughts? Do you think infection as I do is likely or wrong yeast for the gravity of the beer and the FG I thought I had.
https://www.homebrewtalk.com/threads/is-it-lacto-pedio-infection.698727/post-9235700
The part about over-carbing due to excess fermentable sugars and the next paragraph about infections sometimes being able to ferment the typically unfermentable sugars.
In this instance the beer was a ale with a OG of 1.055 and a FG of 1.010 and fermented with US-05. It probably would have been an OG of 1.060 or a little better, but I wanted to get a little more into the fermenter and diluted it. Maybe the typical attenuation of the US-05 wasn't appropriate for this beer.
Any how...
I just opened the bottle an hour ago. It'd been in the fridge for several days and was plenty cold. After opening I didn't pour immediately and noticed it slowly foaming up and becoming a seething volcano. I went ahead and poured what remained, but it didn't have the good taste the others of this batch had. And it was cloudy instead of clean as the previous bottles of this batch were.
I am letting the beer come to room temp and plan to check the SG. If it's lower than what I had for an FG, I'm thinking that might indicate some infection from something wild. I'm pretty sure my FG was the actual FG, but temps where I kept the fermenter did vary from 70 to 67F with 69F being the norm. So maybe it simply stalled a little.
But, the first 7 bottles were fantastic and clear with a good hop taste. This bottle I noticed was cloudy even before I opened it. I didn't have any more in the fridge to try, but there are probably 2 more bottles left from that bottling on Jan 4th.
So any thoughts? Do you think infection as I do is likely or wrong yeast for the gravity of the beer and the FG I thought I had.